I just love the creaminess of this potato corn chowder: the salty crunch of the bacon and then the sweet flavor of the corn are a perfect match!
Chowders, who doesn’t love a good chowder from time to time, right?
I tend to make more chowders in autumn and winter. And that surely must have something to do with the cold weather and dark evenings that are creeping in!
One of my favorite chowder style soups is a classic beer and cheese soup.
The first time I tried that one, I thought that the hubs wouldn’t eat it. And that’s because he’s not a fan of thick floury soups really. But to my surprise he did like it! So since then I’ve made beer and cheese soups quite often. Don’t you just love that creamy and thick cheese soup with a little hint of bitterness coming from the beer.
I could eat buckets of that stuff.
However this time I thought I should try something new. I had never tried to make a potato chowder myself at home. I had eaten it before in a restaurant somewhere in the US on our last trip. So I thought it was about time that I should give that one a try as well.
Here’s an easy peasy potato corn chowder for you to try out!
Potato Corn Chowder with Bacon
What’s so good and addictive about this potato chowder?
I just like it creaminess, the bits of soft potato, the saltiness of the crispy bacon and the fresh pop of the sweet corn. The perfect match. And a winner dish.
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- 1 small fresh carrot diced
- small onion chopped
- 1 small garlic clove chopped
- 9 oz potato (250 g), diced
- 3 oz salted bacon (85 g), diced
- 1 ½ tbsp unsalted butter
- 1 ½ tbsp plain flour
- 5,5 oz canned sweet corn (155 g), drained weight
- 1 cup whole milk (240 ml)
- 2 cups chicken stock (480 ml)
- 2 bay leaves
- Add the butter to a large pan together with the onion, carrot, garlic, bacon and bay leaves. Then season with a pinch of pepper and salt.
- Place the pan over medium heat and fry the vegetables and bacon for 3 minutes. Then add the drained corn and potato.
- Stir and fry for 2 more minutes. Then sprinkle with the flour.
- Whisk well and let the flour bake for 2 minutes. Then pour in the chicken stock and milk.
- Bring it to a good boil. The chowder will thicken after a couple of minutes. Put a lid on the pan. Then turn the heat low and simmer the chowder for another 5 to 7 minutes until the potatoes are tender. Check the seasoning and add extra pepper or salt to taste if necessary.
- Then take the pan off the heat and scoop the chowder into bowls. Serve hot.